Ingredients

The following ingredients have 4 Servings
  • 6 cup Mango (cut into pieces)
  • 1 cup Mustard seeds (powder)
  • 2 tbsp. Fenugreek seeds (powder)
  • 2 cup Red chili powder
  • 1½ cup Salt
  • 30 cloves Garlic
  • 2 cup Gingelly oil (+1)

Instruction

  • Take mango pieces in big bowl, add in mustard seeds powder, fenugreek seeds powder, red chili powder and salt.
  • Combine well and add 2 cups of oil. Mix all the ingredients very well using your hand. Add in garlic cloves. Combine and transfer this mixture to a pickle jar
  • Add 1 cup of oil on top and tightly close the lid and tie a clean and dry cloth over the lid and leave this in a moisture free kitchen area.
  • After 3 days remove the cloth and using a clean, dry ladle stir in the pickle. Taste the pickle and if required add few spoons of salt and oil.
  • Always remember retain a thin layer of oil on top of the pickle, otherwise the pickle will get dry and spoil.
  • Again cover with a lid and tie a cloth tightly around the neck of the jar and leave it to rest for another 2-3 days. (Be patient, I know how hard it is to resist when the aroma of pickle spread all over the house)
  • After 7-8 days the pickle is ready to eat, use a clean and dry ladle and mix the pickle thoroughly up and down to ensure the oil is evenly spread and masala's are nicely mixed.
  • A plate of hot steamed rice, dollop of ghee and mango pickle is all I need to gratify my senses. Mudda pappu, papad or any vegetable stir fry like aloo, bhendi, etc., would be an additional accomplishment.